2941 Restaurant Week Dinner Menu 
​​Three-Course Prix Fixe | Sixty-Five dollars
Monday, August 18th to Saturday, August 23rd

Appetizers
FJ Medina Farm Tomato Gazpacho
radish, cucumbers, charred tomato “caviar”, squash blossom tempura
Caesar Salad
baby romaine, shaved pecorino, marinated anchovies
Maryland Softshell Crab Tempura
pickled ramp aioli, marinated cherry tomatoes, sautéed corn
Salmon Tartare
avocado- edamame mousse, lemon verbena ponzu, pepperoncino crisp
Berkshire Pork en Gelée
fingerling potatoes, lemon- mustard vinaigrette, summer truffle

​Entrées
Lumache Pasta Margherita
heirloom tomatoes, basil blossom, Humboldt fog goat cheese
Grilled Ribeye
Summer squash, truffle pomme dauphine, rosemary- shallot jus
Wild Halibut
spring onion, shiitake, mushroom béarnaise, crispy shallot
Braised Veal Cheeks
Venere risotto, ramp chimichurri, fricassée of peas

Desserts
Warm Cherry Cake
cherry marmalade, Grand-Marnier gelato
Appolonia Budino
orange chiffon, crème brûlée gelato
Caramel S'More
graham sponge, chocolate mousse, caramelia gelato